It’s Grillin’ Season, B*tches!!

It’s time to break out the grill and begin searing things to perfection! (At least attempting to do this!)  While my favorite is wood charcoal, like Basques brand from Quebec but unfortunately, I have to use gas to do 80% of my grilling.

I would love to be a better cook someday- even take a series of cooking classes. But for now, I will continue to attempt my own creations.  I’ve decided my main focus this season will be on better presentation so that I can entertain larger groups of people and not be embarrassed.

Here’s what we had for dinner!

grilled Mahi Mahi, herb goat cheese-stuffed portobello mushrooms, grilled asparagus and chicken w/balsamic mustard glaze

Kate loved her dinner of grilled salmon w/mustard ‘glaze’, asparagus and a salad.

Kate eating her salmon

For dessert I grilled mango with cinnamon, nutmeg, vanilla extract and raspberry balsamic vinegar.  Then I blended it with coconut butter, organic milk and half & half.  It was very good and the first time that I ever thought of making it.  Next time I will add a little ice or vanilla bean ice cream to make it more of a shake and top it off with some ginger snap cookies.  Word.

Music for this post will be courtesy of Secret Stash Records: Mad Dog’s Hustle “Revenge”

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5 Responses to “It’s Grillin’ Season, B*tches!!”

  1. I want your recipe for the balsalmic mustard glaze, and more info on how you prepared the mahi mahi. I am grilling ahi steaks tomorrow and I love mahi mahi. More recipes the better!

  2. Just marinate whatever you want in balsamic vinegar and then brush with your favorite mustard with a couple of minutes left in the cooking process. This will help with caramelizing but not burning. I would recommend a quality mustard but one that isn’t too grainy and the more “heat”, the better!

  3. Yummy…that food looks great! The shake looks really tasty.

  4. […] car, so I had to ride it home from the bike shop. Then of course for dinner, Kyle got his grill on. Here’s what we ate. yes, there's still snow in the […]

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